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This flavourful pumpkin soup is a favourite of most people!
Prepare this together with your family around the fire.
A delicious recipe for the witches' cauldron
Welcome to the recipes page of the VUUR LAB.
We are always on the lookout for tasty recipes, so we are happy to share this tasty recipe for making pumpkin soup with saffron and orange.
The original recipe comes from Weltevree, but with a twists from The VUUR LAB.® you get just a little extra cosiness, for an evening around the fire!
Enjoy the soothing sound of the crackling fire!
Do you also have a tasty recipe? And would you like to share it with us?
Send us a email and we put it online.
Check out our other recipes on our recipes page!
Make this delicious recipe over the fire with the tripod set witch kettle. After all, this will give you the ultimate autumn feel!
What do you need?
Ingredients:
2 onions
1.2 kg winter or bottle pumpkin
60 ml olive oil
1 L vegetable stock
2 tbsp harissa
180 g creme fraiche
5 g coriander leaves
salt and black pepper
Toppings for on the soup:
80 grams of pumpkin seeds
2 tsp maple syrup
¼ tsp chilli flakes
Tools:
Enjoy the delicious smell while preparing and baking!
Preparation
How do you make this delicious pumpkin soup?
Mix the pumpkin seeds, maple syrup and chilli flakes with ¼ teaspoon salt together in a small bowl. Roast it for about 15 minutes in the oven at 170 degrees. It is ready when the seeds are swollen and browned.
Once it has cooled, you can break it into small pieces.
Light the fire in the firebowl and put the tripod set with witch's kettle on top. Cut the onions and pumpkin into large pieces.
Put the olive oil in the witching kettle, then add the pumpkin, onion, salt and pepper to taste. Wait for the mixture to caramelise. do stir the mixture regularly, as it can go hard.
Then pour in the vegetable stock, along with the harissa, saffron threads, orange zest, ½ teaspoon salt and a freshly ground pepper. Stir well and bring to the boil for 5 minutes.
Remove from the heat, add the crème fraiche and puree the soup.
The soup is ready, serve it still with the toasted pumpkin seeds and fresh coriander leaves. Bon appetit!
